Lemon-Butter Chicken Scaloppine with Angel Hair
Indulge in the delightful flavors of this Lemon-Butter Chicken Scaloppine, featuring tender chicken sautéed to perfection, complemented by earthy mushrooms and tangy artichokes. This dish is bathed in a luscious creamy lemon and white wine sauce that captures the essence of upscale dining right in your own kitchen. Served atop a nest of delicate angel hair pasta and finished with crispy pancetta and briny capers, this dish ensures every bite is an explosion of texture and flavor. Perfect for special occasions or a cozy family dinner, it's a delicious homage to a beloved classic no longer found on the menu at T.G.I. Friday's.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Chablis or other very dry white wine
2 cups (none)
Fresh-squeezed lemon juice
1.5 teaspoons (juiced)
Real butter
1 tablespoon (none)
Heavy whipping cream
2.5 cups (divided (2 cups + 1/2 cup))
Minced fresh thyme or dried thyme
2 teaspoons or 1 teaspoon (none)
Salt
1/2 teaspoon (none)
Ground black pepper
1/2 teaspoon (none)
Boneless skinless chicken breasts
2-2.5 lbs (pounded thin)
Olive oil or vegetable oil
2 tablespoons (none)
Sliced fresh mushrooms
8 ounces (sliced)
Lemons
2 (sliced in half)
Coarsely chopped canned artichoke heart
1/2 cup (chopped)
Chopped fresh parsley or dried parsley
4 teaspoons or 2 teaspoons (chopped)
Angel hair pasta
1 lb (none)
Pancetta
4 ounces (chopped)
Capers
4 tablespoons (none)
Instructions
1
In a 2-quart saucepan, bring the wine to a rolling boil and allow it to reduce by half. Once reduced, stir in the lemon juice and whisk in the butter until fully melted.
2
Add 2 cups of heavy whipping cream to the pan, reduce the heat to low, and simmer while stirring frequently until the sauce thickens. Remove from heat and stir in the thyme, salt, and black pepper. Set aside.
3
Prepare the chicken by pounding the breasts with a meat mallet or the bottom of a glass until they're thin and evenly shaped.
4
In a large pot, fill it with water and bring to a boil for the pasta preparation.
5
In a large skillet or wok, heat the olive oil over medium-high heat. Sauté the chicken for 60-90 seconds on each side until cooked through and golden brown. Add the sliced mushrooms and cook until they start to soften, about 2-3 minutes.
6
Squeeze the juice from both lemon halves over the chicken and mushrooms, taking care to discard any seeds. Stir in the remaining 1/2 cup of heavy cream and bring to a boil, stirring often. Once boiling, remove from heat and mix in the artichokes and parsley, then fold in the previously made lemon sauce; keep warm.
7
Drop the angel hair pasta into the boiling water and cook according to package instructions until al dente. Drain and set aside.
8
In a separate skillet, cook the pancetta with the capers over medium-high heat until the pancetta is crispy. Remove from heat.
9
To serve, create nests of the cooked pasta on individual plates or a large platter. Place the sautéed chicken in the center of each nest, pour the sauce and mushrooms over the chicken, and generously sprinkle the crispy pancetta and capers on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Butter Chicken Scaloppine?
It is a savory dish featuring tender, thinly pounded chicken sautéed with mushrooms and artichokes in a creamy lemon and white wine sauce, served over angel hair pasta.
What kind of wine is best for this recipe?
A Chablis or any very dry white wine is recommended for the best flavor profile.
How do I reduce the white wine?
Bring the wine to a rolling boil in a 2-quart saucepan and let it cook until the volume is reduced by half.
Can I use dried thyme instead of fresh?
Yes, you can use 1 teaspoon of dried thyme as a substitute for 2 teaspoons of minced fresh thyme.
How should the chicken be prepared before cooking?
The chicken breasts should be pounded with a meat mallet or the bottom of a glass until they are thin and evenly shaped.
What is the significance of the term scaloppine?
Scaloppine refers to the method of thinly slicing or pounding meat so it can be cooked very quickly over high heat.
How long do I sauté the chicken?
Sauté the chicken for 60 to 90 seconds on each side until it is golden brown and cooked through.
What type of mushrooms should I use?
The recipe calls for 8 ounces of sliced fresh mushrooms.
Can I use vegetable oil for sautéing?
Yes, you can use either olive oil or vegetable oil depending on your preference.
How are the fresh lemons used?
Two lemon halves are squeezed directly over the chicken and mushrooms while cooking in the skillet.
When do I add the artichoke hearts?
The chopped artichoke hearts should be mixed in after the sauce has boiled and been removed from the heat.
How much heavy cream is required for the entire recipe?
A total of 2.5 cups of heavy whipping cream is needed, divided into 2 cups and 1/2 cup portions.
Is the cream added all at once?
No, 2 cups are used for the initial sauce reduction and the remaining 1/2 cup is added to the skillet with the chicken and mushrooms.
How should the angel hair pasta be cooked?
Cook the pasta in boiling water according to the package instructions until it reaches an al dente texture.
What role does pancetta play in the dish?
Pancetta is sautéed with capers until crispy and served as a savory topping for added texture and flavor.
Can I substitute the pancetta?
While pancetta provides a specific Italian flavor, you could substitute it with crispy bacon if necessary.
How do I prepare the capers?
The capers are cooked in a separate skillet with the pancetta over medium-high heat until the pancetta becomes crispy.
What is the best way to serve this dish?
Create nests of pasta on plates, place the chicken in the center, pour the sauce and mushrooms over it, and sprinkle with crispy pancetta and capers.
Can I use a different type of pasta?
While angel hair is recommended for its delicate texture, you can use other thin pastas like capellini or thin spaghetti.
Is this recipe inspired by a restaurant dish?
Yes, this dish is a homemade version of a beloved classic recipe previously found on the T.G.I. Friday's menu.
Is the sauce very thick?
The sauce is simmered on low heat until it thickens into a luscious, creamy consistency before being folded into the chicken mixture.
Can I use bottled lemon juice for the sauce?
Fresh-squeezed lemon juice is recommended for the 1.5 teaspoons in the sauce and for the fresh squeezed juice in the skillet.
How many lemons do I need to buy?
You will need at least two whole lemons for the skillet plus extra for the initial 1.5 teaspoons of fresh-squeezed juice.
What if I don't have Chablis?
You can use any dry white wine such as Sauvignon Blanc or Pinot Grigio as a substitute.
How thin should I pound the chicken?
Pound the breasts until they are uniformly thin to ensure they cook quickly and remain tender.
Should I remove the seeds when squeezing the lemons?
Yes, be careful to discard any seeds when squeezing the lemon halves over the skillet.
What herbs are used for garnish?
The recipe uses chopped fresh or dried parsley to add flavor and color to the final sauce.
Is this dish suitable for special occasions?
Absolutely, the upscale flavors and presentation make it perfect for special events or a cozy family dinner.
How many ingredients are in this recipe?
The recipe utilizes 16 different ingredients to create its complex flavor profile.
Do I need to salt the pasta water?
While not explicitly mentioned, it is standard practice to salt the boiling water for the pasta to enhance flavor.